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Blondies with Espresso Caramel and Pralined Pecans

Thick, and chewy butterscotch flavored baked good, covered in a very mildly bitter, nutty, sweet, and slightly salty espresso caramel sauce and a crunchy candied,spiced pecan.
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Cook Time 30 minutes
Ingredients Method

Ingredients
  

Blondies
  • 1 cup Butter ( two sticks)
  • 1 cup Brown Sugar
  • 1/2 cup Granulated Sugar
  • 2 eggs Extra Large Eggs
  • 3 Tbs Milk Powder (secret ingredient) optional but not optional ...
  • 2 tsp Vanilla
  • 2½ cups All purpose flour 1
  • 1 tsp Baking Soda
  • 1 tsp kosher salt
  • 1 cup Candied Pecans (whole)
Esspresso Caramel
  • 1 cup granulated sugar
  • 6 tbs butter (unsalted)
  • 1/2 cup Heavy Whipping Cream
  • 2 tbs Espresso Powder
  • ½ tsp salt

Method
 

Blondies
  1. Turn on the oven to 350°farenheit, and grease a 9x13 inch baking dish, add parchment paper to the pan so that the extra paper hangs off the sides.
  2. In a mixer, add butter, and brown and white sugar. Mix 3-5 min until fluffy and white.
  3. Add eggs in one at a time, waiting until each egg is fully incorporated until adding an additional egg.
  4. Add in the milk powder and vanilla. Mix until blended, scrape the bowl and mix again for another 30 seconds to 1 minute.
Dry Ingredients
  1. Add flour, salt, and baking soda in a separate bowl and whisk them together until well combined.
  2. Slowly add about ⅓ of the dry ingredients into the wet ingredients, and mix until just incorporated.
  3. Repeat previous step two more times until all the dry ingredients are incorporated into the wet ones.
  4. Scrape the bowl and mix for about 30 more seconds.
  5. Scoop batter into the parchment paper lined greased 9x13 pan.
  6. Bake for 45 minutes, check to see if done but looking for browning on the edges and a tooth pick inserted will come out clean. Do not overbake.
  7. Take out and allow to cool 30 min to 1 hour.
Espresso Caramel
  1. Add 3 tbsp of espresso powder to the heavy cream and heat for 30 seconds so that the cream is room temp.
  2. Stir the cream until well combined. (Set Aside.)
  3. In a medium sized pan, turn on the heat to medium high pour 1 cup of granulated sugar.
  4. Stay close to the pan as you stir with a heat safe spoon, watch closely as the sugar melts. Keep stirring all the while so that it doesn't burn.
  5. Once all the sugar is melted add the butter 1 tbsp. at a time and whisk slowly until combined, it will seem separated at this point, and that is normal.
  6. Slowly, slowly add the espresso cream, whisking all the while.
  7. The caramel will steam and bubble up, you may need to take it off the heat while you add the cream.
  8. Stir the cream into the caramel until it is fully incorporated.
  9. Add it back to the low heat if you took it off, and allow it to cook for an additional 1- 2 min while stirring.
  10. Add the salt, and stir it in .
  11. Pour into a heat safe container, and allow to cool
Putting it together
  1. Take the cooled blondes, and spread the cooled caramel over the top.
  2. Cut the blondies in squares and place a candied pecan on the top of each.
  3. Sprinkle with a pinch of salt.
  4. Enjoy!